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S’mores Brownies

These S’mores Brownies are the perfect summer mashup. These brownies feature a graham cracker crust, fudgy brownie, and a pillowy homemade marshmallow that gets toasted right before sinking your teeth into it. These are seriously GOOD!

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I LOVE S’mores. Like all things S’mores, not just the typical graham cracker, melty chocolate and toasted marshmallow (although it’s tough to beat a classic). Oddly enough, I’m not one to just eat chocolate on it’s own. It’s good, and I love chocolate in things, like cookies, ice cream, etc. However, it’s not the dessert I typically crave. Maybe I’m a dessert snob, but I like desserts that are loaded. A simple piece of chocolate doesn’t satisfy me. I’ve always said it’s a good thing I like to exercise! 🙂

Well one fudgy, chocolatey treat that does satisfy my chocolate/dessert cravings is a brownie. So, I set out to create a mashup that would combine my love of S’mores with brownies. Let me just say, these S’mores Brownies MAY just be my favorite S’mores creation ever. The fudgy brownie combined with the graham cracker crust and homemade marshmallow is just divine. And, if you’re worried about making homemade marshmallows, don’t be! They are actually super easy, and you won’t ever want to buy store bought marshmallows again. I promise 🙂

The details

Prepare the graham cracker crust

Okay, the graham cracker crust for these S’mores Brownies is very easy. It’s simply a layer of graham crackers. I decided to just use graham crackers, rather than making a typical graham cracker crust, because I wanted these to be very much like a typical S’more. Plus graham crackers are already sweetened and have great flavor on their own. There was no need to grind them up and add butter and sugar to them.

My 8×8 pan held 4 graham cracker sheets. The graham crackers did need to be broken into pieces to completely fit in the pan. Place the graham crackers in a parchment paper lined 8×8 pan, then set aside while you make the brownie batter.

Make the brownie. batter

The next step is to make the brownie batter. As always, I like to keep my baking simple. To make the brownies, you’ll melt the butter and part of the chocolate in a microwave safe dish. Stir to combine, then add to the sugar, cocoa powder, eggs and vanilla extract. Whisk to combine.

Next, add in the remaining ingredients and stir just until combined. The brownie batter is thick. Pour the brownie batter over the graham cracker crust.

bake and cool

Bake the brownies for 28-30 minutes. If you take them out at 28 minutes they will be more fudgy. Allow the brownies to cool for 20 minutes.

make the marshmallow

Once the brownies have cooled, make the marshmallow layer.

In a large bowl, or the bowl of a stand mixer, add 1/3 cup of water along with the gelatin. This process blooms the gelatin and ensures that the gelatin is uniform and smooth throughout the marshmallows without any lumps.

In a small saucepan, add remaining water, corn syrup and sugar. Bring the mixture to a boil and boil for 1 minute. That’s it! Then, remove from the heat. Pour the hot syrup mixture into the bloomed gelatin and whisk to combine.

Beat on high speed for 6-8 minutes, or until stiff peaks form. Add in the vanilla extract and whisk just until combined.

assemble and serve

Pour the marshmallow mixture over the cooled brownies. Working fairly fast, spread the marshmallow mixture over the brownies, until even and smooth. Dust the top with confectioners’ sugar, then set aside and allow to set for 3 hours. (I may have cut into mine at 2 hours, but they were still a tiny bit soft, so if you REALLY need to cut them an hour sooner, you probably can).

Once the marshmallows have set up, it’s time to serve them! If you have a blowtorch, you can torch the tops of the marshmallows with that. If not, no worries, just simply turn your oven onto broil and set the pan in your oven. Watch the marshmallows very carefully, as they can get toasty very fast.

Allow the marshmallows to cool a few minutes before serving. I like to run my knife through hot water in between slices. This helps to make the cuts a bit cleaner.

Hope you enjoy this fun summer mashup! Here are a few other fun summer recipes to check out.

other summer recipes to try

If you make these S’mores Brownies, let me know what you thought below in the ratings and comments. I always appreciate your feedback.

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S’mores Brownies


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  • Author: Jolene
  • Total Time: 3 hours 53 minutes
  • Yield: 9 1x

Description

These S’mores Brownies are the perfect summer mashup. These brownies feature a graham cracker crust, fudgy brownie, and a pillowy homemade marshmallow that gets toasted right before sinking your teeth into it. These are seriously GOOD!


Ingredients

Units Scale

Graham Cracker Layer

  • 4 Graham Cracker Sheets

Brownie

  • 1 stick unsalted butter (1/2 cup), cut into small pieces
  • 1/2 cup cocoa powder (55 grams)
  • 1 1/2 cups granulated sugar (310 grams)
  • 1 teaspoon vanilla extract (4 grams)
  • 2 large eggs
  • 2/3 cup all-purpose flour (85 grams)
  • 1/2 teaspoon salt (3 grams)
  • 3/4 cup semi-sweet chocolate chips (144 grams)
  • 1/4 cup mini chocolate chips
  • Homemade Marshmallow
  • 2/3 cup water, divided (157 mL)
  • 2 envelopes unflavored gelatine (5 teaspoons) (14 grams)
  • 1/4 cup light corn syrup (80 grams)
  • 1 1/2 cups granulated sugar (250 grams)
  • 1 teaspoon vanilla extract (4 grams)

Instructions

1. Preheat oven to 350F. Line an 8×8 baking pan with parchment paper. Place graham cracker sheets on bottom of pan, breaking apart as needed to fit in a single layer on the bottom of the pan. Set aside.

 

Make the Brownies

1. In a bowl add the butter and ¼ cup of semi-sweet chocolate chips. Microwave in 30 second increments, stirring in between, until butter and chocolate are melted. Alternatively, you can bring a small pot of water to a boil, then turn off the heat. Set a bowl with the butter and chocolate on top of the pot and stir until the mixture is melted.

2. Add the melted butter and chocolate to a large mixing bowl. Add sugar, cocoa powder, eggs and vanilla extract. Add the flour, salt, and remaining chocolate chips. Use a rubber spatula or wooden spoon to fold the ingredients together until combined. The batter will be thick.

3. Spread batter evenly over graham cracker crust.

4. Bake in 350F oven for 28-30 minutes. If you want the brownies to be more fudgy, take them out at 28 minutes. Allow the brownies to cool for 20 minutes.

 

Make the Marshmallows

1. In the bowl of a stand mixer, fitted with the whisk attachment, or large mixing bowl, add 1/3 cup (or 78 mL) water plus the gelatin.

2. In a small saucepan, add the remaining water, corn syrup and sugar. Bring mixture to a boil over medium heat. Boil the mixture for 1 minutes.

3. Pour hot syrup over gelatin mixture. Use a handheld mixer, or the whisk attachment of the stand mixer and beat on high speed for 6-8 minutes, or until fluffy and stiff peaks form.

 

Assemble

1. Pour the marshmallow mixture over the cooled brownies. Working fairly fast, evenly spread marshmallows over brownie mixture until smooth. Dust with powdered sugar.

2. Set aside for the marshmallows to set up for 3 hours.

 

Serving

1. Before serving, toast the marshmallows. If you have a kitchen torch, you can use this to toast the marshmallows. If you do not, set your oven to broil. Place the pan in the oven. Watch the marshmallows very closely as they can toast quickly. Remove from the oven when the marshmallows are toasted to your liking.

2. Allow the marshmallows to cool a few minutes before slicing.

3. To slice the S’mores brownies, run your kitchen knife under hot water. This helps to make cleaner cuts. Run the knife under hot water in between slicing. Serve and enjoy!

  • Prep Time: 25
  • Marshmallow Setting Time: 180
  • Cook Time: 28
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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